Grilled chicken halves


 
Chris Allingham

Chris Allingham

Administrator
Staff member
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I don’t post grilling photos very often, but thought I’d post a pic of this big 6.24lb chicken I brined and grilled for my Dad today on the Summit 450. Not the best photo…oh well.

A friend of the family raises a small number of pigs and chickens and gifted this frozen to my Dad. He had no clue how to handle it, so I brought it back to my house, thawed it, butterflied it, brined it for 1 hour in 1 cup table salt + 1 gallon water, seasoned it with S&P, garlic powder, a tiny bit of MSG, and grilled it indirect for the most part at about 375F.

I hope he enjoys it!
 
We just celebrated my son’s wedding in Florida, and I was called on to be the chef for the rehearsal dinner - bbq/grilled chicken on a Spark electronically controlled charcoal grill we delivered driving down from Indiana, one of the couple’s wedding gifts. It’s sad that Spark went belly up, because it is a cool grill. Seasoned with “Barnyard Dust” and sauced with Lillies Smoky Barbecue Sauce.

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Chris Allingham said:
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I don’t post grilling photos very often, but thought I’d post a pic of this big 6.24lb chicken I brined and grilled for my Dad today on the Summit 450. Not the best photo…oh well.

A friend of the family raises a small number of pigs and chickens and gifted this frozen to my Dad. He had no clue how to handle it, so I brought it back to my house, thawed it, butterflied it, brined it for 1 hour in 1 cup table salt + 1 gallon water, seasoned it with S&P, garlic powder, a tiny bit of MSG, and grilled it indirect for the most part at about 375F.

I hope he enjoys it!
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Chris, they look real good and THANK YOU for listing the ingredients!!!! 🥰
 
That chicken looks great, Chris.
I bet your Dad enjoyed it immensely.

Do you still prefer wet brining?
Nowadays, dry bringing is really the only thing I do.
(Mainly because I find it to be less trouble. 🙂)
 
Brenda T said:
That chicken looks great, Chris.
I bet your Dad enjoyed it immensely.

Do you still prefer wet brining?
Nowadays, dry bringing is really the only thing I do.
(Mainly because I find it to be less trouble. 🙂)
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Same here, Brenda. I'm a huge fan of the dry brine.
 
Well I have always shied away from a short brine as I'm afraid it won't have time to work, do you feel 1 hour works ok or maybe 2-3 hours might be better? turkeys have been my most brined meats and rarely chickens and I am going to change that soon.
 
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